After several failed tomato sauce recipes I had just concluded that I’m not as fabulicious as the tan authentic Italian realhousewifeladyjesus Theresa Giudice. I’m actually quite sure that she could make a decent sauce that doesn’t involve her tanning juices that I’d want to put on a plate of carbs. I had given up a while ago and then just had one of those moments last week where I told myself I have to make something work. I needed to upgrade from basic bitch to like maybe level fabulicious.
After a bunch of research and reading reviews and nixing out the ones that tore my heart out I actually jumped level fabulicious and landed on something way better. The sauce comes from Ina (we go by a first name basis) and the recipe is so insanely easy and fast that I was a little reluctant. I followed it almost exactly minus some salt plus red pepper and the result was insanely good.
The reason I’m bringing you guys something so simple is because I know there are people out there that are in the same fabulous boat that need something for all the breadsticks, aaaand we’re making something really good with it tomorrow. Also, I’m super stoked to start a new Make Your Own situation for the blog where I get to share pantry staples that you should be making yourself to save money or up the quality. I’ve for sure got some vanilla extract goodness coming your way, and we’ve already discussed brown sugar and taco seasoning. After that I’m open to suggestions! Any pantry staples you’d rather make instead of buy?
I’m like an open book/Danielle Staub. I’m not sorry about that.
NOW LET’S MAKE SOME SAUCE
Adapted from chrispwhiteshirtkitchenjesus Ina Garten
Makes 7 cups
My adaptations are minimal. I doubled her recipe so I could use up more wine, decreased the salt, and give the option for red pepper flakes because sometimes I’m a firecracker.
2 T olive oil
2 c chopped yellow onion*
3 cloves garlic, minced
1 c of the finest $6 Chianti Safeway carries**
2 (28-ounce) cans crushed tomatoes, or plum tomatoes in puree, crushed by your hands.
2 T chopped fresh flat-leaf parsley
2 t kosher salt
1/2 teaspoon freshly ground black pepper, or crushed red pepper flakes
*1-2 depending on the size. I chopped up 2 and was left with about a cup so that’s hanging out in the freezer for the next batch.
Heat up the oil in a large pot over medium heat and saute the onions until soft and translucent, about 10 minutes. Add the garlic, cook for 1 minute, then add the wine, scrape up any bits on the bottom of the pan.
Cook until wine reduces almost completely, about 10 minutes, then add the rest of the ingredients. Cover and simmer for 15 minutes then use an immersion blender to smooth it out just a bit. You don’t want soup, and you can surely not do any blending but I prefer my tomato sauces to not have chunks of anything in them.
Serve on anything your heart desires.
The sauce freezes well so go ahead and throw it in the freezer if you don’t need the full 7 cups. My thing is that the same effort goes into a single batch as it does a double so I doubled Ina’s recipe.